Name: Spinach and Ricotta Rolls Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 10 oz frozen chopped spinach, thawed and well-drained; 1 cup ricotta cheese; 1/2 cup grated Parmesan cheese; 1 large egg, lightly beaten (plus 1 egg for egg wash); 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon ground nutmeg (optional); 2 sheets puff pastry, thawed; Sesame seeds or poppy seeds for topping (optional)

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If you’re searching for a dish that’s equal parts comfort food and impressive appetizer, look no further than Spinach and Ricotta Rolls. Flaky, golden pastry hugs a creamy, savory filling in these vegetarian bites, making them a guaranteed crowd-pleaser (and an irresistible snack for the chef, too). Spinach and Ricotta Rolls are delicious for lunches, parties, or even a cozy night in—they truly deliver on all fronts!

Spinach and Ricotta Rolls Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Spinach and Ricotta Rolls is how a few simple ingredients transform into something spectacular. Every component is carefully chosen to enhance the flavor, texture, and vibrant color of each roll, so don’t skip a thing!

Olive oil: Adds rich flavor and helps soften the onions in the very first step.
Onion (1 small, finely chopped): Gives wonderful sweetness and body to the filling.
Garlic (2 cloves, minced): Essential for that signature savory aroma and depth.
Frozen chopped spinach (10 oz, thawed & drained): Packs in color and nutrients while balancing perfectly with the cheese.
Ricotta cheese (1 cup): Delivers creamy, luscious texture and richness to each bite.
Grated Parmesan cheese (1/2 cup): Brings sharpness and umami that elevates the filling.
Large egg (1, lightly beaten): Binds the filling so it stays beautifully tender.
Egg for egg wash (1): Ensures those golden, glossy tops (an absolute must for bakery-style looks).
Salt (1/2 teaspoon): Balances every flavor, never skip seasoning!
Black pepper (1/4 teaspoon): Offers just the right hint of heat.
Ground nutmeg (1/4 teaspoon, optional): Lends warmth and a subtle earthiness—highly recommended!
Puff pastry (2 sheets, thawed): The flaky, buttery base that wraps up all the flavor.
Sesame seeds or poppy seeds (optional): Sprinkle these on top for extra crunch and a bakery finish.

How to Make Spinach and Ricotta Rolls

Step 1: Prep For Baking

Start off on the right foot by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This ensures your Spinach and Ricotta Rolls won’t stick, and it makes cleanup a breeze. Readying your equipment ahead of time keeps things smooth and relaxed—just as cooking should be!

Step 2: Sauté the Veggies

Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and let it sizzle until it’s soft and sweet, which takes about 3 to 4 minutes. Stir in the minced garlic and give it 30 seconds more—it’s all about building layers of flavor right from the start.

Step 3: Mix Up the Filling

Transfer those fragrant veggies to a mixing bowl. Add the well-drained spinach (press out as much moisture as you can!), ricotta cheese, Parmesan, one lightly beaten egg, salt, pepper, and a sprinkle of nutmeg if you like. Stir it all together until creamy and beautifully combined. This filling is what makes Spinach and Ricotta Rolls so moreish!

Step 4: Assemble the Rolls

Lay one sheet of puff pastry on a lightly floured surface and cut it in half lengthwise—this gives you manageable strips for rolling. Spoon your luscious filling along the center of each strip. Now, fold one long edge over the filling, then the other, pressing gently to seal. Place your rolls seam-side down on your prepared baking sheet. Repeat with the second puff pastry sheet.

Step 5: Finish and Bake

Slice each long roll into 4 to 6 smaller rolls (depending on how big you want them). Brush the tops generously with egg wash for that perfect golden sheen. Sprinkle over sesame seeds or poppy seeds for extra flavor and crunch. Slide the tray into the oven and bake for 20 to 25 minutes, until the Spinach and Ricotta Rolls are irresistibly golden and puffed. Give them a few minutes to cool (if you can wait) before serving.

How to Serve Spinach and Ricotta Rolls

Garnishes

A final flourish goes a long way! Sprinkle warm Spinach and Ricotta Rolls with fresh chopped parsley or a touch more grated Parmesan for restaurant-worthy presentation. A squeeze of fresh lemon juice right before serving can brighten all the flavors, making each bite pop.

Side Dishes

Pair your rolls with a crisp green salad tossed in a tangy vinaigrette, or serve alongside a warm bowl of tomato soup for a satisfying meal. They’re equally fabulous on a platter with other nibbles—think marinated olives, roasted peppers, or a simple antipasto spread.

Creative Ways to Present

For parties, present Spinach and Ricotta Rolls on a rustic wooden board, interspersed with pops of color from cherry tomatoes and baby carrots. Stack them high for a dramatic centerpiece, or tuck them into lunchboxes as a delicious surprise. You can even cut them extra-small for perfect bite-sized appetizers at your next gathering!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, let them cool completely, then stash them in an airtight container in the fridge. The rolls will keep well for up to 3 days, ready to be enjoyed as an easy snack or speedy lunch.

Freezing

Spinach and Ricotta Rolls are freezer-friendly too! Assemble them right up to before baking, then freeze in a single layer. Once frozen, transfer to a zip-top bag. You can bake them straight from the freezer—just add a few extra minutes to the baking time, and you’ll have freshly puffed rolls on demand.

Reheating

To restore that crisp, flaky pastry, reheat leftover rolls in a preheated oven at 350°F (175°C) until warmed through, about 10 minutes. The microwave works in a pinch but may make them a bit soft—so pop them back in the oven for the very best texture.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! Simply sauté roughly 12 ounces of fresh spinach until wilted, squeeze out extra moisture, and chop before adding to your filling. Just ensure it’s drained well so your rolls stay crisp.

Are Spinach and Ricotta Rolls suitable for making ahead of time?

Yes, they’re perfect for prepping in advance! Assemble the rolls and keep them uncooked in the fridge or freezer until you’re ready to bake. Freshly baked always tastes best when serving guests.

What can I substitute for ricotta cheese?

If ricotta isn’t available, try cottage cheese (drained for a bit), mashed feta, or even cream cheese. Each brings its own twist to the filling but will work beautifully.

How do I stop the pastry from getting soggy?

The key is making sure your spinach is very well-drained. Squeeze out as much liquid as possible before mixing it into the filling, and avoid overfilling your pastry strips.

Can Spinach and Ricotta Rolls be served cold?

They’re delicious both warm and at room temperature, making them ideal for picnics and lunchboxes. If serving from the fridge, let them come to room temp for the best flavor and texture.

Final Thoughts

There’s something so inviting about pulling a tray of Spinach and Ricotta Rolls from the oven—the aroma alone is enough to make you hungry. These rolls are just as delightful for entertaining as for weekday snacking, so don’t hesitate to try them out. Gather your simple ingredients, roll up your sleeves, and dive into your new homemade favorite!

Spinach and Ricotta Rolls Recipe

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4.8 from 26 reviews

Author: admin
Total Time: 45 minutes
Yield: 8–12 rolls 1x
Diet: Vegetarian

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Description

These Spinach and Ricotta Rolls are delicious puff pastry snacks filled with a creamy spinach and cheese mixture. Perfect for parties or as a savory treat, these rolls are easy to make and always a crowd-pleaser.

Ingredients

Scale

Filling:

1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
10 oz frozen chopped spinach, thawed and well-drained
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg, lightly beaten (plus 1 egg for egg wash)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg (optional)

Other:

2 sheets puff pastry, thawed
Sesame seeds or poppy seeds for topping (optional)

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Sauté onion and garlic: In a skillet, heat olive oil over medium heat. Sauté the onion until soft, about 3–4 minutes. Add garlic and cook for 30 seconds more. Transfer to a mixing bowl.
Prepare filling: Add the drained spinach, ricotta, Parmesan, one beaten egg, salt, pepper, and nutmeg to the bowl. Stir until well combined.
Assemble: Lay out one sheet of puff pastry on a lightly floured surface. Cut it in half lengthwise. Spoon the filling down the center of each strip. Fold pastry over the filling and press to seal the edge. Place seam-side down on the baking sheet. Repeat with the second sheet of pastry.
Cut and bake: Cut each roll into smaller rolls. Brush with egg wash, sprinkle with seeds if desired. Bake for 20–25 minutes until golden and puffed. Let cool slightly before serving.